Turkey or chicken tonnato salad
This classic Italian tuna sauce is savoury and piquant, and really livens up leftover turkey orchicken. Try it – you’ll be surprised.
Takes 10 minutes • Serves 4
– 100g/4oz mayonnaise (an olive-oil one works best)
– 1 tbsp capers, drained
– 2 anchovies from a can, 1 cut into thin slices
– 80g can tuna in oil (a good-quality one makes all the difference here), drained juice of ½ lemon
– about 400g/14oz leftover turkey or chicken (white and/or brown meat)
– 100g bag rocket leaves
Put the mayonnaise, most of the capers, the whole anchovy, the tuna and most of the lemon juice into a food processor. Whiz until the tuna is completely mixed into the mayo. Season with pepper first, then taste, and add salt and more lemon juice, if you need to. If your sauce seems a bit thick, whiz in a drop of water. This dressing can be made up to a day ahead and chilled until needed.
Spread the turkey or chicken and rocket over a large serving plate, then spoon over the dressing and scatter with the remaining capers and the sliced anchovy. Serve straight away with crusty bread, if you like.
Food: Turkey or chicken tonnato salad